Hands-Down the BEST Potato Salad EVER | Spanish Ensaladilla Rusa Recipe
This Spanish potato salad, known as Ensaladilla Rusa, is one of Spain´s most classic dishes. It´s packed with flavors, super easy to make and done in just 40 minutes. You can serve it at room temperature or even chilled. Truly, the perfect potato salad for any time of the year.
What makes this potato salad stand out above the rest, besides its beautiful presentation, is that you flavor the mayonnaise with garlic, to make it a garlic mayo aioli. This really elevates the flavors of the potato salad and takes it to the next-level.
It´s very important to use potatoes here that are a bit more waxy than starchy. That way when you boil the potatoes, they hold their shape and won´t fall apart. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.
TIPS & TRICKS to Make this Recipe: You want to boil the potatoes just until they are cooked through, kind of like al dente, about 15 to 17 minutes. If you over-boil your potatoes, they will get mushy, and you will end up with mashed potato salad.
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Watch the Video Below on How to Make this Spanish Potato Salad
Spanish Potato Salad | Ensaladilla Rusa
- 2 1/4 lbs waxy potatoes 1 kilogram
- 1 carrot
- 4 cage-free organic eggs
- 1/2 cup frozen peas 75 grams
- 2 shallots
- 2 jarred roasted red bell peppers
- 10 pimento stuffed green olives
- 1 cup low-fat mayonnaise 230 grams
- 1 clove garlic
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash black pepper
Peel & wash the potatoes, cut them into small 1/2 inch (1.25 cm) pieces, add them into a stockpot, along with 1 peeled carrot, fill with cold water, about 1 inch (2.50 cm) above the potatoes, season generously with sea salt and heat with a high heat
Meanwhile, add 4 eggs into a sauce pan, fill with cold water, to about 1/2 inch (1.25 cm) above the eggs, place a metal sieve over the sauce pan, add in 1/2 cup frozen peas, heat with a high heat, once the water comes to a boil and the peas are tender from the steam, remove and set aside, place a lid on the sauce pan and turn off the heat, let the eggs sit between 11 to 12 minutes to end up with perfectly hard boiled eggs
About 15 to 17 minutes after turning on the heat on the potatoes, they should be perfectly cooked through along with the carrot, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, do not over cook the potatoes, remove the stock pot from the heat and drain into a colander
Meanwhile, make the garlic mayo aioli, add the 1 cup mayonnaise into a bowl, finely grate in 1 clove garlic, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and lightly season with sea salt & black pepper, whisk together until you end up with a creamy sauce, set aside
Thinly slice the shallots, cut the roasted red bell peppers into strips, finely chop the boiled carrot and roughly chop the hard boiled eggs, reserving one of the egg yolks
Once the potatoes are cool enough to handle, add them into a large bowl, along with the chopped carrot, the steamed peas, the shallots and the chopped hard boiled eggs, season generously with sea salt & black pepper, add in the garlic mayo aioli and gently mix together until well mixed
Transfer the potato salad into a serving dish, finely grate the reserved egg yolk over the salad, add the strips of roasted bell pepper over the salad and the olives, serve at room temperature or chilled, enjoy!
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